• In a non-stick pan over medium heat, add the oil & butter together
• To this, you add the chopped garlic and saute. Once done, increase the gas flame and add the mushrooms. Mushrooms leave out water due to which we increase the flame to dry the water. Cook for 2 mins and then add the spinach to the mushrooms. Saute for 2 mins
• Add the pepper, salt and chili flakes to this mixture. Saute for another 2 mins
• In a bowl, add 3 tablespoons of water to the cornflour and mix well
• Add the cornflour slurry to the mushroom & spinach mixture and cook for 2 mins
• Once done, pour this mixture into a bowl and let cool
• Once cooled completely, add the mozzarella cheese and garlic mayonnaise to the mushroom & spinach mixture. Mix well. Cling wrap the mixture and refrigerate for an hour before using

MAKING THE PIES

• On a surface dusted with flour, roll out the pie dough and cut circles using a round cutter of your choice (I used one inch and two inches round cutters)
• Now take one of the cut round dough pieces and place some filling on it in the center making sure the edges are clean. Using a paintbrush apply some water or milk all around the edges (sticking agent). Take another cut dough circle and put it on top the filling making sure you’re sealing the edges. While doing this make sure the filling is in the center and not spread all around. You want to seal the edges well and that is the reason we brushed the edges with the water or milk
• Using a fork, lightly press the edges to give an impression of the fork on the sides of the pie.This not only makes it look good but also seals up the edges well
• Place these mini pies on a baking tray lined with parchment paper
• Beat an egg and brush it all over the top of the pies (for the golden brown color once baked)
• Once done, using a toothpick make one or two small holes in the center of each pie (score the pies using a toothpick). This will make sure there are no air bubbles
• Bake these at 180 degrees for 25 mins or until the base of each pie is light brown and top seems golden brown